Preheat oven to 350F for roasting tomatoes. First off, boil some water and throw those cashews in the pot. Boil them for at least 10 minutes. Alternatively, let these soak in cold water overnight. Either which way, throw these fellas in a blender/food processor with 1 cup water (I used a Magic Bullet) and blend til creamy and smooth. Set aside.Arrange the tomatoes, cut side up, in a shallow baking dish, and drizzle with the 3 tbsp olive oil. Roast for an hour.In a small soup pot, heat the 1 tbsp olive oil and the onion. Lightly sautee for 6-8 minutes, until soft. Turn down the heat as you throw in the tomatoes, the cashew cream and the water (start with 6 cups, add the remaining to thin out if desired), and use an immersion blender/boat motor and blend until smooth. I didn't strain mine, though you certainly can.Turn the heat back up a little, and add in your nutritional yeast, optional salt and pepper, and the dill. Heat through, stir well and top with croutons before gorging.Find additional recipes over at The Hardcore Herbivore!